Workshop Description: Have you ever wondered what’s really happening inside the roaster—or wished someone would finally break down coffee roasting in a clear, approachable way? Whether you’re a coffee enthusiast, a new barista, or an aspiring roaster, this beginner-friendly workshop invites you to step behind the curtain and experience roasting up close.
In this session, we’ll explore the foundational theory behind coffee roasting and how heat, airflow, and timing shape flavor. You’ll learn to recognize the three key phases of every roast—drying, Maillard, and development—along with the visual, aromatic, and audible markers that guide a roaster’s decisions. We’ll also discuss green coffee basics such as density, moisture, and processing, and how these characteristics influence roast approach, green buying decisions, and menu development for coffee businesses. These foundational skills strengthen quality control, support better communication with roasting partners, and deepen understanding of how roast profiles impact the coffees served on your menu.
The workshop concludes with a comparative cupping, where we’ll taste how roast decisions show up in the cup—exploring underdeveloped, well-developed, and over-roasted coffees side by side. Perfect for anyone curious about taking their first steps into coffee roasting—come learn, taste, and explore what really happens inside the roast.
Learning Objectives:
1. Understand the foundational science and sensory markers of the three key roasting phases—drying, Maillard, and development—and how they directly influence sweetness, acidity, body, and overall cup quality.
2. Identify how green coffee characteristics (density, moisture, processing) inform heat application and roast approach, and learn how this knowledge supports better purchasing decisions, green coffee selection, and alignment with a café’s menu needs.
3. Develop the ability to evaluate roast outcomes through guided cupping—distinguishing underdeveloped, baked, and well-developed coffees—and understand how this sensory awareness strengthens QC practices and informs menu development for coffee businesses.
Date: Friday, April 10, 2026
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 31 C
Category: Cupping
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
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Instructor
Mo Maravilla